French Pheasant Salad

If you are looking to make a great salad for a large group of people this is a great option! You can also adjust the ingredient quantities if you are wanting to make it for yourself and a couple others as well.
Course Side Dish
Cuisine American
Servings 15 Servings


  • 6-8 MacFarlane Pheasant Breasts Boneless
  • Herbs de Provencal
  • Fresh Ground Black Pepper
  • 1 lb Mascarpone Cheese Room temperature
  • 12 Oz Crumbled Buttermilk Blue Cheese
  • 1 Cup Walnuts Roughly chopped
  • 2 Cups WI Sweetened Dried Cranberries
  • 1 Tbsp Garlic Minced
  • 1 tsp Seasoned Salt
  • 2 Cups Green Grapes Halved


  • Light the charcoal or gas grill; bring to medium high temperature.
  •  Lay out MacFarlane pheasantbreasts on platter; liberally apply Herbs de Provencal, garlic powder and black pepper, allowingto rest for about 10 minutes before grilling.
  • Once grilled, cool breast meat, remove and discardskin, then roughly chop.
  • In a large mixing bowl, combine cheeses, walnuts & cranberries,seasoning to taste. 
  • Add cooled, chopped pheasant and mix thoroughly. 
  •  Just prior to serving, foldin grapes. 
  • This recipe blossoms with a day or two in the refrigerator; bring to room temperatureprior to serving.


Omit grapes and serve in phyllo cups as an appetizer.
This recipe is written for restaurants for a group of 15‐20 people as an appetizer.
Please modify if your group is smaller.
Recipe courtesy of Chef Yoinai DeKunze
Topics Entrees


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MacFarlane Pheasants bring gourmet flavor, convenience and flair to the menu. From appetizers to pheasant entrees, this traditional gourmet ingredient adds natural flavor to make simply sensational salads, appetizers and savory pheasant stir-fry dishes. We offer a wide selection of pheasant recipes for appetizers, soups, salads, and entrees.